Hyderabadi Chicken Dum Biryani is a World famous Dish, it is made using chicken which is marinated then cooked and then is added to cooked rice and again cooked under dum
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METHOD
1.First we need to make spice powder, for this we need
Coriander seeds – 3 teaspoon
Fennel seeds – 1 teaspoon
Caraway seeds – 1 teaspoon
Black peppercorns – 2 teaspoon
Cloves – 20
Cardamom – 12
Nutmeg – 1 small piece
Bay leaves – 2
Mace – small piece
Star Anise – 2
Black cardamom – 2
Cinnamon sticks – 20 small pieces
Grind it to a fine powder
2.For making biryani we need
Chicken – 1 kilo
For marinating we need
Special Ginger garlic paste – 3 tablespoon
Spice powder – 1 teaspoon
Yogurt – 300 gram
Lemon juice – 1 tablespoon
Cardamom powder – 1/2 teaspoon
Red chili powder – 1 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Fried and crushed onion – 2 medium sized
Few mint and coriander leaves
Crushed – green chilies – 1 tablespoon
Clarified butter – 1 tablespoon
Mix it well and marinate for an hour
3.Soak Basmati rice in water – 1 kilo
4.In a vessel heat oil – 5 tablespoon and add the marinated chicken and cook till it turns 80% tender
5.In another bowl add water – 3 to 4 liter and to it add
Salt as required
Cloves – 4
Cardamom
Cinnamon sticks – 5
Caraway seeds – 1/2 teaspoon
Cardamom – 3
Oil – 1 tablespoon
Mix it
6.Now add soaked rice and cook till 70% done
7.In a big bowl add rice layer then chicken layer so on as shown and garnish with fried onions,mint and coriander leaves,clarified butter,saffron soaked milk,garam masala powder etc
8.Then keep it under dum for 30 minutes under a tawa.
9.Serve hot with raita or brinjal chutney
SPECIAL ADRAK LEHSUN KA PASTE/ SPECIAL GINGER GARLIC PASTE
